Making mung beans sprouts at home isn’t as hard as you think.
No better way to use up overripe bananas than making this Blueberry-Banana loaf.
This is a very versatile sabzi which is often there in my fridge. It could be put to use in a number of ways.
A vegan, gluten-free breakfast that is loaded with nutrients. It will keep you feeling satiated for a long time.
A healthy and delicious breakfast, so easy that the kids can make it themselves.
Methi parathas bring back cosy winter memories when my mother used to make them for us as kids.
Onion, tomatoes and a handful of spices make for a delicious scrambled style eggs. I gave my own twist here by adding some paneer (Indian cottage cheese) which is optional.
These rolls are my go to, for times when I want something quick and easy. They are also great for those ramadan days when you feel drained and do not want to spend a lot of time in the kitchen. I also love to pack these and take away for trips, as they are healthy and fulfilling and not messy to eat.
Meet the easy-to-make, crunchy-from-outside-soft-from-inside, chewy and chocolatey oats cookies. They are perfect to be made quickly, without having to use any fancy equipments and using just one bowl and a whisk.
Kaiserschmarrn is the German version of a fluffy pancake, served shredded along with applesauce. We made our variation healthier, by using oatmeal and raw sugar, instead of refined flour and sugar.